New Mexico Hatch Pepper

New Mexico Hatch Pepper is one of the most popular peppers in the Southwest.  Not to hot, and full of flavor these peppers are so wonderful to use.

Scientific and other Common Names

New Mexico Hatch Pepper, known by the scientific name, Capsicum Annuum, is one of the most widely cultivated varieties of peppers in the world. It is also commonly referred to as the “Long-Green” or “Anaheim” types.

Availability and Structure

The availability of the New Mexican Hatch pepper is the most in the fall. Growing to as much as 9 inches in length and 2 inches in diameter, this variety of pepper is slightly elongated and has a blunt end. Its plants can grow up to 24 inches high.

The special red variety

The red variety is known as Chile Pasado in Mexico and is comparatively sweeter in taste.

On the Scoville Scale

The New Mexico Hatch Pepper has a medium heat level, though it varies a lot generally in between 1000 to 1500.

Places where largely found

True to its name, this variety of pepper originates in New Mexico and is grown in the Rio Grande Valley of New Mexico. The New Mexican Hatch pepper is one of the most important crops in the US and as a result of scientific breeding its yield and quality has seen a lot of improvement in the recent times.

The charm of using New Mexico Hatch Pepper

The New Mexico hatch pepper (sometimes confused with “Anaheim”, which is simply one of its varieties), is considered a good source of Vitamin C and B, in addition to supplementing iron, niacin, thiamin, magnesium, and riboflavin.

How to use New Mexico Hatch Pepper

It is used widely by making chili powder or flakes after having been roasted. Here are a few fine recipes for this wonderful pepper. Most of the American cuisines use the New Mexico pepper and can go up to two weeks under refrigeration.

Recipes using New Mexico Hatch Pepper

Both the red and the green varieties of the New Mexican hatch pepper are used in soups and stews and also in Mexican dishes like Chili, Enchiladas, Quesadillas, and Green Chile Stew. This pepper variety is considered the most suited for making ideal Chile’s Rellenos- Chiles stuffed with cheese, coated in egg, and fried.

Importantly, it fixes the special tantalizingly sensational spicy flavor really well into any food recipe.